BONEFISH GRILL
3971 S TAMIAMI TR, Sarasota FL 34231 · 941.924.9090
Last inspected Apr 15, 2026 · 7 visits since July 2023
NOV 23
AUG 24
DEC 24
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked salmon (50F - Cooling) in the walk in cooler. The operator stated the salmon had been held overnight.
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Inspection history
7 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Current Hotel and Restaurant license not displayed. The Chef posted Business License during Inspection.
Equipment in poor repair. Observed reach-in cooler on cook line gasket torn.
Floor tiles missing and/or in disrepair.
Ice scoop handle in contact with ice in bar. The Chef removed ice scooper from ice bin.
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked potatoes prepared on site date marked 9/18. The operator discarded the potatoes.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked potatoes prepared on site date marked 9/18. The operator discarded the potatoes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp (47F - Cold Holding) in the 2-door reach in cooler near the walk in cooler. The operator stated the shrimp had been held overnight. The operator discarded the shrimp. Observed cooked crab (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler near the ice cream freezer. The operator stated the crab had been held overnight. The operator discarded the crab.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (47F - Cold Holding) in the 2-door reach in cooler near the walk in cooler. The operator stated the shrimp had been held overnight. The operator discarded the shrimp. Observed cooked crab (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler near the ice cream freezer. The operator stated the crab had been held overnight. The operator discarded the crab.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed the digital ambient thermometer for the reach in cooler nearest the dishmachine on the cook line reading 173F. Observed no other ambient thermometer in the cold holding unit.
No soap provided at handwash sink behind the bar.
Open dumpster lid.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored near clean equipment in the prep area. The operator proctored the sanitizer bucket.
Standing water in bottom of reach-in-cooler at the server station.
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (47F - Cold Holding) in the reach in cooler in the prep area. The operator stated the rice had been held for approximately 2 hours. The operator placed the rice in the walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mashed potatoes (127F - Hot Holding) in the steam well on cook line. The operator voluntarily discarded the potatoes.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use dessert utensils stored in 70F standing water. The operator turned on the heating element to heat the water. After 20 minutes the water was at 140F.
In-use wet wiping cloth/towel used under cutting board. The operator removed the wet cloths from underneath the cutting board.
No handwashing sign provided at a hand sink used by food employees. Observed no employee handwashing signs in the men's and family restrooms. The operator provided the restrooms with handwashing signs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area surrounding the nozzles at the soda machine soiled with a green mold-like substance.
Open dumpster lid. The operator closed the lid.
Standing water in the walk-in-cooler.
Aug 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked salmon (50F - Cooling) in the walk in cooler. The operator stated the salmon had been held overnight. The operator discarded the salmon.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked salmon (50F - Cooling) in the walk in cooler. The operator stated the salmon had been held overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F - Cold Holding); cut lettuce (49F - Cold Holding); cooked ground beef (45F - Cold Holding); raw tuna (45F - Cold Holding); cheese cake (47F - Cold Holding); cooked pasta (47F - Cold Holding); feta cheese (49F - Cold Holding); blue cheese crumbles (49F - Cold Holding) in the reach in coolers at the end of the cook line. The operator stated the above foods have been held for approximately 3 hours. The operator iced down the foods in the reach in cooler. Observed tomatoes (51F - Cold Holding) in the reach in cooler nearest the dishmachine on the cook line stored in a double metal pan. The operator removed the outer metal pan.
Handwash sink used for purposes other than handwashing. Observed ice dumped in the handwashing sink at the server station.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed fresh garlic with mixed with oil on time for public health control and the written plan not filled out.
Bowl or other container with no handle used to dispense food. Observed a paper bowl with no handle used as a scoop for kosher salt in the prep area. The operator removed the paper bowl.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop for the bar stored in the speed rack touching liquor bottles. The operator removed the scoop for sanitization.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use ladle stored in 91F standing water on the cook line. Observed in-use bar utensils stored in 66F standing water behind the bar. The operator removed the utensils from the standing water.
Single-service articles improperly stored. Observed a box of paper napkins stored on the floor in the storage area. The operator properly stored the napkins.
Water leaking from fans in the walk in cooler.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Hot time/temperature control for safety food held at less than 135 degrees Fahrenheit. Observed cooked spinach (97F - Hot Holding); cooked rice (110F - Hot Holding) at the steam table on the cook line. The operator reheated the cooked rice to 167F. The operator voluntarily discarded the cooked spinach.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over sauce and artichokes in the reach in cooler on the cook line. The operator properly stored the raw shrimp.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed a cloth used to polish glassware stored next to the handwashing sink at the entrance to the kitchen exposed to splash. The operator properly stored the polishing cloth.
Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler at the wait station. The operator properly stored the employee food.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. The employee removed the watch.
Equipment in poor repair. Observed the reach in ice cream freezer missing a wheel and propped up with a metal container.
Floor soiled/has accumulation of debris underneath the ice cream freezer.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop for the bar stored in the speed rack touching liquor bottles. The operator removed the scoop for sanitization.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use ice cream scoop stored in 71F standing water. The operator removed the scoop from the standing water.
Jul 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee use bare hand contact while cutting a lime. The employee was educated on proper glove protocols. The employee discarded the lime.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese crumbles cold holding at 47F in the reach in cooler at the end of the cook line for less than two hours. The operator stored the blue cheese in another cooler.
Vacuum breaker missing at mop sink faucet splitter added to mop sink faucet.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed fresh garlic with oil cold holding at 74F on the cook line for less than two hours. The operator was emailed a time/temperature for public health control form.
Employee beverage container in a cold holding unit with food to be served to customers in the reach in cooler at the wait station. The operator properly stored the employee beverage.
Equipment in poor repair. Observed reach in cooler at end of cook line missing wheels and held up by inverted metal pan.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop for the bar stored in the speed rack touching liquor bottles. The operator cleaned and sanitized the scoop and stored in ice.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops for mashed potatoes and cooked rice stored on top of the container lid. The operator properly stored the scoops.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.